Pork Chops with Apples and Calvados Sauce
Healthy, because
Even smarter
Pork is one of the good suppliers of vitamins from the B group, especially vitamin B12. A lack of it can make you tired, listless and even depressed. In addition, the pork cutlet is leaner than expected: only 5 grams per 100 grams are in the pork cutlet.
Would you prefer no alcohol? Calvados is an apple brandy from Normandy; it can easily be replaced by apple juice.
Ingredients
- Ingredients
- 4 Pork cutlets (each about 11 ounces)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 2 Apple
- 3 Tbsps butter
- 1 Tbsp honey
- 12 ozs Chicken broth
- 2 Tbsps marjoram
- 1 onion
- 2 Tbsps Pastry flour
- 6 Tbsps Calvados
- 3 ozs Whipped cream
- 1 Tbsp lemon juice
Preparation steps
Preheat the oven to 140°C / 275°F.
Rinse the chops, pat dry and trim the fat, if needed. Season with salt and pepper and sear in a hot pan in 2 tablespoons oil on both sides. Cook in the pan until done, about 15-20 minutes. Remove from the pan and place on the rack in the oven (with a drip pan underneath). Pour out the fat from the pan.
Meanwhile, rinse the apples, quarter, core and cut the quarters into slices. Add 1 tablespoon of butter to a hot frying pan with the pork fat and fry the apples in it briefly. Drizzle with the honey and pour in about 1/3 cup of the broth. Season with salt and pepper, sprinkle with the marjoram, remove from heat and cover.
For the sauce, peel the onion and chop. Fry in the remaining butter until golden brown. Sprinkle with the flour, then pour in the Calvados and the remaining broth. Stir in the cream and simmer for about 10 minutes, until slightly creamy. Puree with an immersion blender and season with salt, lemon juice and pepper.
Place the meat on a plate and spread the apples on it, then pour the Calvados sauce on top.
